King's
Seafood Company evolved through over 60 years of family
restaurant business experience. In 1945, Lou and Mickey King,
Jeff and Sam King's respective fathers, began to build the
King's Restaurant chain throughout Southern California. After
a hugely successful run of almost 40 years, the family sold
the chain of six restaurants to Tiny Naylor's, Inc. in 1982.

King's
Seafood Company restaurant concepts have proven stiff
competition in a tough industry because they all work to fill
a niche. Having turned its focus to seafood a decade ago,
King's Seafood Company continues to establish seafood-inspired
restaurants that are committed to providing guests with products
of superior quality and freshness. In late 1998, URG's founders
ultimately decided to change the name of the company to King's
Seafood Company in order to stress their growing goal
of "delivering great seafood to America."

In
addition, King's Seafood Company, Inc., established
King's Seafood Distribution, an exclusive seafood distribution
operation catering to its growing stable of restaurants, to
provide the finest seafood to Southern California. Expert
staffers at King's Seafood Distribution handpick, cut, then
ship this product to all KSC restaurants.